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 Cranberry Lime Sorbet Default

Photo by: Joseph DeLeo
Comments: 0


Brilliant pastry chef Paige Retus taught me how to make this wonderfully tart sorbet without the aid of an ice cream machine. I have been making it for years and years for all sorts occasions, but without fail at Thanksgiving. I didn’ know it could be improved upon, but the texture is even better with an ice cream machine. I like to serve this with dark chocolate cookies.

Yield: MAKES 1½ TO 2 PINTS


  • 1 cup white sugar
  • 2½ cups water
  • 2½ cups cranberries, picked over for leaves
  • ¾ cup fresh lime juice or orange juice
  • Zest of 1 lime


Place the sugar and 1 cup of the water in a small saucepan and bring to a boil over high heat. When the sugar has dissolved, add the cranberries and return to a boil.

Cook until the cranberries pop, about 4 minutes.

Set aside to cool.

Place in a blender and puree until smooth.

Add the remaining ½ cups water, lime juice and lime zest to the blender and puree.

Cover and refrigerate until the mixture reaches 40°F.

Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.

© 2008 Sally Sampson

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

163kcal (8%)
4mg (0%)
0g (0%)
0g (0%)
0mg (0%)
4mcg RAE (0%)
22mg (37%)
11mg (1%)
0mg (1%)

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